Peppermint Hot Chocolate Muffins (Print Version)
Moist chocolate muffins with peppermint, chocolate chips, and crushed candy — ready in 40 minutes.
# What You Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 cup granulated sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1/2 cup vegetable oil
10 - 1 teaspoon pure peppermint extract
11 - 1 teaspoon pure vanilla extract
→ Add-ins
12 - 3/4 cup semi-sweet chocolate chips
13 - 1/2 cup mini marshmallows
14 - 1/3 cup crushed peppermint candies
→ Topping
15 - Extra chocolate chips, for garnish
16 - Mini marshmallows, for garnish
17 - Additional crushed peppermint candies, for garnish
# Preparation Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a large mixing bowl, whisk together all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until thoroughly blended.
03 - In a separate bowl, whisk eggs, whole milk, vegetable oil, peppermint extract, and vanilla extract until mixture is homogenous.
04 - Pour wet ingredients into the dry ingredients and mix gently with a spatula until just incorporated. Do not overmix.
05 - Gently fold in chocolate chips, mini marshmallows, and crushed peppermint candies until evenly distributed throughout the batter.
06 - Divide batter evenly among muffin cups, filling each about three-quarters full. Sprinkle extra chocolate chips, marshmallows, and peppermint candies on top for garnish.
07 - Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin emerges with a few moist crumbs.
08 - Allow muffins to cool in the baking tin for 5 minutes, then carefully transfer them to a wire rack to cool completely.
# Expert Advice:
01 -
- When warm from the oven, the chocolate and peppermint meld into something irresistibly cozy that you can't buy in any café.
- Each bite is a cheerful mix of gooey chocolate, tender crumb, and that cool peppermint pop I search for in winter treats.
02 -
- One hectic morning I learned the hard way: don’t overfill the muffin cups or the candy will melt, spread, and make un-muffinlike domes.
- Folding in the chocolate chips only at the end means you find soft chocolate rivers instead of dry streaks—game changer for an oozy center.
03 -
- Crumble marshmallows extra small for an even distribution—big chunks may melt unevenly.
- For bakery-style muffins, let the batter rest 10 minutes before baking for higher domes.